Ingredients

Quart-sized Mason jarwide mouth

Mesh sprouting lidwide mouth

2tbsporganic broccoli sprout seedsspecifically marked for sprouts

Water

Glass-lock container

Instructions

Soak the broccoli seeds. Add two tablespoons of broccoli seeds to the Mason jar. Fill the jar halfway with water, and put the mesh lid on. Let the jar stand at room temperature for 8 hours or overnight. I do this before I go to bed.

After 8 hours, dump out the water. Place the jar into a glass-lock container (no lid) or bowl with the opening facing down and store in a dark cabinet.

Sprout the broccoli seeds:Two or three times a day, rinse your and drain the sprouts. I usually do this in the morning and before I go to bed.

To rinse: Fill the jar with fresh water, swirl it around, and drain the water out through the mesh lid. Place the jack back in the cabinet with the opening facing down.

By the 4th or 5th day, your sprouts will be long enough. You’ll know it’s time because they’ve pretty much filled up the jar.

Place the jar in a sunny windowsill for a couple hours, and the sprouts will develop a nice green color.

Store the broccoli sprouts: Be sure your sprouts are dry before you refrigerate them. I like to lay down a kitchen towel with some paper towel on top of that. Then, I remove the sprouts from the jar with clean hands and spread them out for an hour or so until they dry.

Store the sprouts in a covered glass-lock container or the Mason jar with a solid cover.